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Nov 6, 2012 10:54 AM

Having my first lobster fest at my house....

What else should I serve with them? I'm not a New Englander and don't know what one traditionally eats or drinks with lobster. So if you have suggestions, please let me know!

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    1. re: wattacetti

      Ditto. Keep it simple. And "clarified butter" isn't necessary - just do plain melted butter. Clarifyng butter is a pain in the a** and totally unnecesary for a large-group lobster fest. As for sides, our lobster bakes have just included steamed softshell or hardshell clams, corn on the cob (although this is pretty much out of corn season now) & steamed potatoes. Other sides? Great big green salads, & sometimes a macaroni salad. Oh, & great crusty bread.

      1. re: wattacetti

        and ale.

        OTOH, I do this outdoors in the summer in a big turkey fry pot over a propane burner and I layer some sausage or chorizo, corn, steamers and steam it all together. For just me, all I want is butter, lemon and a lobster no smaller than 2-4 lbs. I'd rather cut a big one in half to share than eat a small one.

        Only other thing I' d add if you think your group will want it is some cole slaw.

        I just spread newspaper across the tables, lay out a lot of crackers, picks and bowls of broth, butter and some lemon wedges and let folks have at it with rolls of paper towels standing up at the ready.

      2. For the past 20 years, we have a lobster fest at least once a year with our group of friends. It actually included all manner of seafood but lobsters are the main course.

        In the summer, we do corn on the cob, a green salad and great rolls or bread. We like to keep it simple so nothing competes with the main course.

        I recently watched an Ina Garten episode where she served a mustard mayo with lobster. It was dijon, mayo and a bit of whole grain mustard. I love lobster and it appealled to me.

        When I host at our house, I pick up new white bar rags and use those as napkins.

        1 Reply
        1. re: cleobeach

          I love mustard/mayo as a dipping sauce for lobster or crabmeat. With a little tarragon if you want to fancy it up. I'd go with some roasted potatoes and a salad on the side, champagne to drink and something lemon for dessert. No idea if it's traditional but it sounds fabulous to me!

        2. Clarified butter! A lot of it!! I am a native Southerner so when we have a lobster fest it has a few Southern touches to mix with the typical New England affair. We often serve lobster with traditional Old Bay and beer boiled shrimp, hush puppies, corn, potatoes (always red).

          5 Replies
          1. re: fldhkybnva

            Actually plain melted butter is much more tasty than clarified butter for dipping seafood.

            1. re: fldhkybnva

              old bay is a never on TRADITIONAL lobster that is a maryland and honestly Joes Crab Shack thing. It will overpower the simple sweet taste of out crustecean frend.

              1. re: iguanachef

                fldhkybnva didn't say the lobster was in Old Bay, but that the lobster were served with the shrimp, the shrimp were boiled in traditional Old Bay and beer.

                1. re: JMF

                  Yes, thanks for clarifying on my behafl.

                  1. re: JMF

                    whew, I was scared glad it was my eyes not your lobster cooking

              2. Boiled or steamed potatoes with some compound butter of your choice of flavor profile. If good ears of corn are not available, steam some green beans or other green vegetable, or make a raw vegetable slaw of some sort. Plain or compound butter for dipping the bugs.

                1. beer or champagne to drink.

                  can you get oysters for a first course? they're really good right now.

                  roasted potatoes and a simple steamed green veg, like green beans.

                  make sure to have lots of napkins, extra bowls out for all the shells and detritus.

                  2 Replies
                  1. re: hotoynoodle

                    Do you (and biondanonima) really mean roasted potatoes? Peeled and roasted at high heat in beef fat or oil, as for an English Sunday dinner, or do you mean baked potatoes?

                    1. re: anniette

                      I mean roasted, but not peeled - I would use either fingerlings (which have such thin skins that they might as well be skinless) that are small enough to roast whole, or yukon golds/small reds cut into 1" chunks. Tossed with plenty of oil and roasted at high heat. Different from baked potatoes, which to me are whole, large potatoes, cooked in their (thick) skins without oil.